PAKISTANI BEEF KOFTA CURRY (MEATBALL CURRY)
Beef Kofta Curry, or simply kofte, is a traditional Pakistani curry made of tender meatballs simmered in a spicy, flavorful sauce. This recipe has all the authentic flavor of old-fashioned kofte but it's made in an easier, more approachable way.
Provided by Izzah Cheema
Categories Main Course
Time 1h20m
Number Of Ingredients 38
Steps:
- Combine the onion, green chili pepper, cilantro leaves, and mint leaves (if using) in a food processor. Use the pulse function to chop so that the onions are finely chopped but not blended. You don't want the onions to break down too much and release water. Then add the rest of the ingredients listed under meatballs (including the meat) and process to combine for about 30 seconds or just until mixed.
- Using a bit of oil to grease your hands, form into meatballs about 1 ½ inch in diameter. It should make around 25 meatballs. Set aside.
- Rinse your food processor. Then use the pulse function again to chop the onion. Remove and set aside. Then chop the tomatoes and green chili pepper. Set aside.
- Heat a large, heavy bottomed pan over high heat. Add the oil and whole spices, and allow them to sizzle for a few seconds. Then add the chopped onion and sauté, stirring often, for 7-8 minutes, or until golden. Lower the heat to medium-high. Add the garlic and ginger & sauté another 2 minutes, until the onions have deepened even more in color. Add the tomatoes and green chili pepper mixture, followed by the yogurt, spices and salt. Sauté for 4-5 minutes or until the oil starts to separate from the mixture.
- Add 2 cups water and raise the heat to bring to a boil. When the water comes to a boil, lower the heat to the lowest setting. Once it has stopped boiling, arrange the kofte in a single layer.
- Raise the heat to medium, cover and allow it to cook for 10 minutes. Uncover and gently stir the kofte. Lower the heat to low-medium. Cover and allow it to simmer for another 35 minutes, stirring once in between, until cooked through.
- Sauté to evaporate water to make the kofte to desired consistency. Taste and add salt, if needed. Sprinkle in garam masala and cilantro. Serve hot, with hard-boiled eggs, if desired.
Nutrition Facts : Carbohydrate 17 g, Protein 24 g, Fat 39 g, SaturatedFat 11 g, Cholesterol 123 mg, Sodium 1657 mg, Fiber 4 g, Sugar 6 g, Calories 513 kcal, ServingSize 1 serving
BEEF KOFTA CURRY
Kofta means meetballs in the Indian language and in this recipe beef meatballs are cooked in a smooth, spicy sauce to make a warming supper.
Provided by martyncoup
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Place the minced beef in a mixing bowl along with the ginger, garlic, fennel, cinnamon and chilli powder. Season and, using your hands, mix thoroughly until well combined. From the mixture into small, walnut-sized balls and set aside.
- Place the turmeric, curry powder, passata and sugar in a medium saucepan and bring to the boil. Reduce the heat to a simmer, season well and carefully place the meatballs in the sauce. Cover and cook gently for 15-20 minutes, turning the meatballs occasionally, until they are cooked through.
- Remove from the heat and serve drizzled with very low fat natural yogurt, sprinkled with a pinch of chilli powder and garnished with fresh mint.
EASY BEEF KOFTA
I originally got this recipe out of a "Weight Watchers" book. Was so good I had to share! Makes 8 kofta's. You can either put these kofta's on a stick or make them as a pattie. Great served with salad.
Provided by AngeNZ
Categories Meat
Time 25m
Yield 8 koftas
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl.
- Wet hands and mould mixture (either in flat circles for a pattie, or wrap the mixture around a skewer).
- Fan bake in pre-heated oven for about 20 minutes on 180C or until cooked.
Nutrition Facts : Calories 95.5, Fat 5, SaturatedFat 2, Cholesterol 32.5, Sodium 74.1, Carbohydrate 1.7, Fiber 0.4, Sugar 0.7, Protein 10.3
KOFTA CURRY
An African recipe with fantastic spices, occasional crunches of cardamon, the fresh taste of the coriander, totally delicious. I was looking for something different to do with the standard beef or lamb mince recipes, and this was a winner at home. Even my friend's fussy kids had a go and pronounced it excellent! My suggestion- double the recipe and freeze it for another night.
Provided by MellowMel
Categories Meat
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Put the minced beef or lamb into a large bowl, add all the remaining meatball ingredients and mix well with your hands. Roll the mixture into small balls and put aside on a floured plate until required.
- To make the curry sauce, heat the ghee or butter in a saucepan over a moderate heat and fry the chopped onion and garlic for about 10 minutes, or until the onion is soft and buttery.
- Reduce the heat, then add the curry powder and cardamom pods (or seeds) and cook for a few minutes, stirring well.
- Slowly stir in the stock, then add the tomato puree, yoghurt and coriander and stir well. Simmer for 10 minutes.
- Add the koftas a few at a time, cook briefly and then add a few more, until all are in the pan. Simmer, uncovered, for about 20 minutes, or until the koftas are cooked. Avoid stirring, but gently shake the pan occasionally to move the koftas around.
- The curry should thicken slightly, but if it is too dry add more stock or water. Serve hot on rice, garnish with coriander.
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